Chunky sorella at StellinaThe heat of an NYC summer justified our daily ration of this exquisite gelato, but long after the cold arrives we'll still be coming back for more. Condensed milk and kosher salt crystals season an ultracreamy caramel base. The massive scoops are laced with rich, earthy drizzles of Valrhona fudge and stippled with crunchy bits of chocolate-dipped Snyder's pretzels. 95 Allen St between Broome and Delancey Sts (212-274-9555). Single scoop in a cup $3, single scoop in a cone $4.

Photograph: Jakob N. Layman

Cassis macaronat La Maison du Macaron

This West Side confectionary nails the magic of a well-made macaron. The airy French cookie is composed of two almond-based meringues encasing a luscious cream filling that's brightened with tart cassis (black currant in Yankee parlance). The delicate, jewel-toned domes shatter with the first bite, giving way to a soft, slightly chewy interior. 132 W 23rd St between Sixth and Seventh Aves (212-243-2757, maisondumacaron.net). $2.50 each.

Photograph: Lizz Kuehl

Shaved ice at Wooly's IceTwo great shaved-ice traditions come together in this curbside treat. The ice itself is prepared Hawaiian-style, shaved to order to create a fine, delicate powder. A sweet kiss of condensed milk comes by way of Taiwan, as does the kitchen-sink approach to toppings, including mochi, diced kiwi and homemade brownies. 79 Elizabeth St between Grand and Hester Sts (917-885-3919). Mon--Fri noon--7pm. * DeKalb Market, 332 Flatbush Ave Ext at Willoughby St, Downtown Brooklyn (dekalbmarket.com). Sat 10am--7pm. * $4 and up. Available through Oct 31.

Toasted coconut cake at Miss Lily'sOn days when this beauty is in the dessert rotation, it sits on a stand by the kitchen as if it were at a roadside diner. The homey appeal continues when you dig into a slice of the exceptionally moist, fat-crumbed white cake, which is slathered in a vanilla icing that has the soft, sticky consistency of marshmallow fluff. Gigantic curls of toasted coconut finish it off with a crunchy, tropical flourish. 132 W Houston St between MacDougal and Sullivan Sts (646-588-5375, misslilysnyc.com). Slice $8.

Photograph: Caroline Voagen Nelson

Key Lime Pie at CultureFro-yo doesn't usually catch our eye, but the stuff doled out at this Park Slope storefront is not your average Tasti D-Lite clone. The secret to this house-made soft-serve is a proprietary recipe that gives the yogurt the tangy, thick quality that we love at breakfast, but that always seems to be replaced with watery sugar when dessert rolls around. Dressed up with tart key-lime custard and crumbled graham crackers, it's good enough to compete with any ice-cream sundae in town. 331 Fifth Ave between 3rd and 4th Sts, Park Slope, Brooklyn (718-499-0207). Small $4.75, large $6.75.

Photograph: Noah Devereaux

Ba Si at Fu RunDeep-fried taro, sweet potato and apple form the starchy base of this funky, interactive Northern Chinese dessert. Ba si translates as "pulling strings"---a reference to the threads of caramelized sugar that trail from your chopsticks as you pull a chunk from the platter. Dip your piece into the provided bowl of water to solidify the coating just enough to get the lush, candylike morsel into your mouth with minimal mess. 40-09 Prince St at Roosevelt Ave, Flushing, Queens (718-321-1363). $12, mixed $13.

Pretzel cake truffles at Momofuku Noodle BarPlenty of ink has been spilled about pastry chef Christina Tosi's high-and-low--brow confection. But she's outdone herself with this cheeky treat, which spins bodega pretzels into supremely moist cake balls. Tosi grinds a bag of Snyder's into a flour and folds it into a buttery, molasses-spiked batter. She then coats the baked orbs in a thin white chocolate shell and rolls them in crumbled pretzels for a crunchy, addictive finish. 171 First Ave between 10th and 11th Sts (212-777-7773, momofuku.com/restaurants/noodle-bar). Three for $4.

Photograph: Caroline Voagen Nelson

Grasshopper dessert at Tipsy ParsonIt's easy to picture the pinafore-clad Southern hostess who might have called this Day-Glo dessert her signature confection back when Eisenhower was in office. But the version of the bright-green treat served at Tipsy Parson still has plenty of appeal in 2011. Owner Julie Taras Wallach's creamy mousse---enhanced with a bright mint extract---is served in a miniature canning jar with alternating layers of salty, crumbly streusel and a lush whipped-cream cap. 156 Ninth Ave between 19th and 20th Sts (212-620-4545, tipsyparson.com). $8.

Chunky sorella at StellinaThe heat of an NYC summer justified our daily ration of this exquisite gelato, but long after the cold arrives we'll still be coming back for more. Condensed milk and kosher salt crystals season an ultracreamy caramel base. The massive scoops are laced with rich, earthy drizzles of Valrhona fudge and stippled with crunchy bits of chocolate-dipped Snyder's pretzels. 95 Allen St between Broome and Delancey Sts (212-274-9555). Single scoop in a cup $3, single scoop in a cone $4.